Low Carb Chicken Nuggets

Have you ever been scrolling through Facebook and pass a recipe that you just have to try? This recipe was one of those for us! We tried it out and it\’s going to be on our regular list of recipes to make. They were crunchy, flavorful, and you didn\’t feel guilty eating them. We can honestly say that we couldn\’t find one thing wrong with them.

*When making the coating/dredge for the nuggets we did use more pork rinds than what the recipe called for. We ended up using about a bag and a half but we did use more chicken. So just keep in mind that you might have to add more ingredients depending on how thick you want the chicken dredge and how much chicken you use.

KETO CHICKEN NUGGETS (BAKED OR FRIED)

Ease of Preparation: Easy

Prep Time: 10 Minutes

Cooking Time: 10 Minutes Fried / 35-40 Minutes Baked

Total Time: 20-50 Minutes

Ingredients:

2 Pounds Chicken Breasts or Tenders

1/2 Bag of original pork rinds (unflavored)

3 Tablespoons Mayonnaise

3 Tablespoons Dijon Mustard

1 Egg

1 Teaspoon Salt

1/2 Teaspoon Cayenne Pepper

1 Teaspoon Black Pepper

1 Teaspoon Granulated Garlic Powder

2 Teaspoons Italian Seasoning

1 Teaspoon Smoked Paprika

Dipping Sauce:

1/2 cup Mayonnaise

1 Tablespoon Hot Sauce (depends on your taste)

1/4 cup Trader Joe\’s whole grain Dejon mustard

Combine ingredients to make the best dipping sauce ever!

Instructions:

Begin by preparing your raw chicken, and cutting it into roughly 1 inch squares. Food Scissors can help make this so much easier.

Place chicken into a suitable dish, and season with the mixture of dry seasonings (Salt, Pepper, Cayenne, Paprika, Italian Seasoning, and Garlic)

Open the bag of pork rinds and either transfer about half of the bag to a resealable plastic bag for smashing, or utilize the bag they came in carefully. Using the palms of your hands or a rolling pin begin to break up the large chunks of pork rinds until some of them are fine like powder and others are chunkier like the size of granola grains. Transfer the crumbs into a medium or large bowl.

In a medium or large bowl prepare the seasoned dredge that we will use to coat the chicken pieces prior to coating them in the pork rind crumbs.

Whisk together the mayo, Dijon mustard, and egg until smooth.

Now based on your cooking preference you will either need to heat up a frying pan with your choice of oil to around 350*, or you will need to preheat the oven to 425*. Take the chicken by hand and dunk it in the dredge of mayo and Dijon and then transfer to the bowl of pork rinds.

Recipe from Keto Daily – KetoDailyRecipes on Facebook.